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Рецепт Linguine Alle Vongole *** (Btvc62a)
by Global Cookbook

Linguine Alle Vongole *** (Btvc62a)
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Ингредиенты

  • 3 x Hard-shell clams small in
  • 1/2 lb Linguine or possibly spaghetti Salted water
  • 2 Tbsp. Butter or possibly margarine
  • 2 Tbsp. Extra virgin olive oil
  • 1 sm Onion finely minced
  • 3 c. Garlic chopped or possibly pressed
  • 1/2 c. Dry white wine Salt and pepper
  • 1/2 c. Parsley minced fresh

Инструкции

  1. Place clams and 1/4 c. water in a large heavy pan.
  2. Cover and simmer just till clams pop open (5 - 10 min). When cold sufficient to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions till al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add in onion and cook, stirring often, till soft. Fold in garlic, wine, and strained clam broth.
  3. Bring to a boil, stirring occasionally, and cook till liquid is reduced by about half. Add in clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a hot serving platter. Spoon warm sauce over linguine. Garnish with reserved clams in shells, if you wish.
  4. Serves